Kosher and Traditional Jewish Cooking: Authentic Recipes From a Classic Culinary Heritage: 130 Delicious Dishes Shown in 220 Stunning Photographs (29 page)

4
Preheat the oven to 190ºC/375ºF/Gas 5. Bake for 20 minutes, until pale golden brown. Serve hot, or leave to cool.

Nutritional information per roll: Energy 161kcal/681kJ; Protein 4.6g; Carbohydrate 31.1g, of which sugars 3.3g; Fat 2.9g, of which saturates 0.5g; Cholesterol 27mg; Calcium 62mg; Fibre 1.5g; Sodium 12mg.

These flatbreads are salty from the halloumi cheese and are best eaten with a little unsalted butter, mixed with chopped raw garlic, or with a bowl of yogurt sprinkled with garlic, and with a mixed green salad.

MAKES 10

500g/1
1
/
4
lb/4
1
/
2
cups strong white bread flour

2 × 7g packets easy-blend (rapid-rise) dried yeast

5ml/1 tsp sugar

1 bunch fresh chives, chopped

60–90ml/4–6 tbsp chopped fresh coriander (cilantro)

45–75ml/3–5 tbsp dried onion flakes

200ml/7fl oz/scant 1 cup water

60ml/4 tbsp natural (plain) yogurt

45ml/3 tbsp olive oil

250g/9oz halloumi cheese, finely diced

1
Mix the flour, yeast, sugar, chives, coriander and onion flakes together. Add the water, yogurt and oil and mix to form a dough.

2
Knead the dough for 5–10 minutes until smooth. Put the dough in an oiled bowl, cover and leave in a warm place for 1 hour, or until doubled in size.

3
Turn the dough on to a lightly floured surface and punch down with your fists. Knead in the cheese, then knead for a further 3–4 minutes.

4
Preheat the oven to 220ºC/425ºF/Gas 7. Divide the dough into 10 pieces and shape each piece into a flat round 1cm/
1
/
2
in thick. Place the rounds on non-stick baking sheets and leave for 10 minutes, or until doubled in size.

5
Bake for 15 minutes until they are risen and golden brown. Serve at once.

Nutritional information per bread: Energy 291kcal/1222kJ; Protein 11.8g; Carbohydrate 39.4g, of which sugars 1.3g; Fat 10.2g, of which saturates 4.6g; Cholesterol 18mg; Calcium 290mg; Fibre 1.8g; Sodium 257mg.

These flatbreads, known as lahuhs and made from a batter, are bubbly and soft and similar to a thin crumpet. They are eaten with soups but are also good dipped into the Israeli hot sauce zchug or served with roasted tomatoes and goat’s cheese.

SERVES 4

15ml/1 tbsp dried active yeast

15ml/1 tbsp sugar

500ml/17fl oz/2
1
/
4
cups lukewarm water

350g/12oz/3 cups plain (all-purpose) flour

5ml/1 tsp salt

50g/2oz/
1
/
4
cup butter, melted, or 60ml/4 tbsp vegetable oil

1
Dissolve the dried yeast and a pinch of the sugar in 75ml/2
1
/
2
fl oz/
1
/
3
cup of the water. Leave in a warm place for 10 minutes until frothy.

2
Stir the remaining water and sugar, the flour, salt and melted butter or oil into the yeast mixture and mix to a smooth batter. Cover and leave in a warm place for 1 hour until doubled in size.

3
Stir the thick, frothy batter and, if it seems too thick to ladle out, add a little extra water. Cover and leave in a warm place for about 1 hour.

4
Heat a non-stick frying pan. Ladle 45–60ml/3–4 tbsp of batter into the pan and cook over a low heat until the top is bubbling and the colour has changed. Remove from the pan and keep warm, or turn and cook the other side briefly, if you wish. Repeat with the remaining batter.

Nutritional information per bread: Energy 406kcal/1714kJ; Protein 8.3g; Carbohydrate 72g, of which sugars 5.3g; Fat 11.4g, of which saturates 6.7g; Cholesterol 27mg; Calcium 127mg; Fibre 2.7g; Sodium 79mg.

This fresh fruit salad, with its special colour and exotic flavour, is perfect after a rich, heavy meal. It is a lovely dish to serve at Pesach, which falls in the spring.

SERVES 4–6

350–400g/12–14oz/3–3
1
/
2
cups strawberries, hulled and halved

3 oranges, peeled and segmented

3 small blood oranges, peeled and segmented

1–2 passion fruit

120ml/4fl oz/
1
/
2
cup dry white wine

sugar, to taste

1
Put the strawberries and oranges into a serving bowl. Halve the passion fruit and spoon the flesh into the bowl.

2
Pour the wine over the fruit and add sugar to taste. Toss gently and then chill until ready to serve.

Nutritional information per portion: Energy 80kcal/339kJ; Protein 2.1g; Carbohydrate 15.3g, of which sugars 15.3g; Fat 0.2g, of which saturates 0g; Cholesterol 0mg; Calcium 74mg; Fibre 3.1g; Sodium 12mg.

Compotes made using dried fruits are light, healthy and refreshing after a heavy festive meal. They’re also simple to make, and very convenient for preparing ahead of time.

SERVES 4

225g/8oz/1
1
/
3
cups mixed dried fruit

75g/3oz/
2
/
3
cup dried cherries

75g/3oz/
2
/
3
cup sultanas (golden raisins)

10 prunes

10 dried apricots

hot, freshly brewed fragrant tea, such as Earl Grey or jasmine, to cover

15–30ml/1–2 tbsp sugar

1
/
4
lemon, sliced

60ml/4 tbsp brandy

1
Put the dried fruits in a bowl and pour over the hot tea. Add sugar to taste and the lemon slices. Cover with a plate, set aside and leave to cool to room temperature.

2
When the fruits have cooled sufficiently, chill in the refrigerator for at least 2 hours and preferably overnight. Just before serving, pour in the brandy and stir well.

Nutritional information per portion: Energy 189kcal/807kJ; Protein 2.6g; Carbohydrate 46.8g, of which sugars 46.8g; Fat 0.4g, of which saturates 0g; Cholesterol 0mg; Calcium 38mg; Fibre 5.3g; Sodium 20mg.